Birdman is an intimate, no-fuss Japanese pub + grill, inspired by far yet locally rooted. Tucked in an alley near Syntagma square, the open kitchen-counter specializes in neck-to-tail yakitori, meat and seafood kushiyaki, and a butcher’s selection of dry-aged niku-style meats, ethically-sourced from rare traditional cattle breeds, prepared in front of the customer on a robata-style grill. On a daily changing mood, the kitchen serves an array of beef nigiri, juicy sandos, and Greece-meets-Japan donburi bowls with local ingredients such as lamb, gambari shrimp and almirikia greens. Last but not least, beef ramen, shoyu-style, is a local favorite, whenever available. Chef, butcher Ari Vezene, pays homage to the Japanese culture while respecting the Greek culinary heritage and honoring the promise of freshness found in ingredients such as Lakonia oranges, Kalamata olives, Aegean uni and, of course, free-range chickens from the island of Crete.